Red Cabbage + Carrot Slaw

This recipe makes a good quantity of slaw – great for a gathering, or for a few meals throughout the week. Try wrapping the salad in rice paper for a quick Vietnamese Summer Roll starter, or folding through vermicelli noodles to bulk out to a more substantial supper.

Mix the beetroot in a bowl with the vinegars, sugar, salt and lemon juice, cover and set to one side. Slice the cucumber into 1/2 cm slices.

Make the dressing by combining all of the ingredients and adding more lime/salt/maple syrup to taste. In a large bowl, stir the dressing through the red cabbage and leave to marinate for 5 minutes before you add the cucumber, carrot, herbs and seeds. Lift the beetroot out of the bowl with the vinegar mixture and squeeze through your hands over a sink to remove any excess moisture. Toss the beetroot through with the other ingredients.

Serve in a platter as a light side, as a summer roll or stirred through with some noodles for a vibrant, veg-packed dinner.